Chinese Five Spice Powder

Chinese five spice is a popular blend of five spices used in Chinese cuisine and other asian cooking . It's one of the most interesting spice blends on the market because it represents a wide range of flavors from sweet, salty and bitter to pungent & sour. Rumor has it that the Chinese were trying to create a "miracle powder" that was representative of all the five elements : wood, fire, earth, metal & water. 

While no one knows the exact origin of the powder, it really adds a magnificent flavor to fatty meats and stews. It also makes for a kick-ass rub. It's really versatile and can be used not only in cooking but also adds a unique flavor to baked goods. 

Sichuan Peppercorns are a really neat ingredient. They cause a mild tingling numbing sensation in your mouth. They were banned from being imported from the U.S. from 1968-2005, because they were believed to be capable of carrying a citrus canker, harmful to the fruit of citrus tress & foliage. Don't worry through, there was never any concern of harm through human consumption. 

Chinese Five Spice Powder

2 tbsp Ground Saigon Cinnamon

2 tbsp Star Anise

2 tbsp Sichuan Peppercorns

2tbsp Cloves

2 tbsp Fennel

Tools: 

Spice Grinder

Cast Iron Skillet

Put all the spices in a cast iron skillet except for the cinnamon and lightly toast for 2-3 minutes over low to medium low heat. The spices are ready when they become really fragrant. Remove from the heat and place in a spice grinder. Grind the spices until you achieve a fine texture.

Place the spice powder into an air tight container. The powder is best when used within the first 6 months. 

Enjoy! 

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